Mississippi Beef Short Ribs Recipe

I believe the third attempt will be the winner. I was quite frustrated the first time I attempted this recipe. I bought several ingredients that I don't normally keep in my kitchen, along with some high-quality $25 boneless ribs from Costco. I followed the instructions precisely, but when I took it out of the oven, it was burnt beyond recognition and not fit to eat. I decided to try using the slow cooker next time. Due to Covid, I've been relying on the grocery store to shop for me and pick up my orders curbside. Even though I requested 2 1/2 pounds of boneless ribs, I only received 1.3 pounds of bone-in ribs, which was barely enough for one person. Ugh! I still cooked it in the slow cooker, and while it was a departure from our usual meals, it turned out surprisingly delicious! I plan to make it again with the Costco ribs using the slow cooker method. We didn't find it overly salty, but both my husband and I felt the need to drink lots of water for the rest of the evening.

I've made this recipe twice, each time halving the ingredients. I used chuck-style ribs, which turned out to be the wrong choice. The first time, the liquid burnt off after two and a half hours, leaving a mess in the pan. However, my husband loved the meat and the flavor, so it wasn't a complete failure. With more rib pieces in the freezer, I decided to give it another try, this time using half the amount of meat and seasonings as the recipe called for, but keeping all the liquids and reducing the cooking time. Once again, my husband loved the flavor, and the meat was tender with juices remaining. It was a success! The unique spicy pepper flavor and the delicious gravy really made this dish stand out. I will definitely be making this again!

The recipe asked for 1/3 cup of mushrooms, but I had a 1-pound package of sliced baby portobellos, so I used the whole thing! The yellow onion I had was definitely on the large side. Instead of following the recipe and adding Parmesan while cooking, I sprinkled it on my plate. The dish turned out to be outstanding! I will definitely be making this again. Happy birthday to me!

Here's the revised version of your review: I had some beef short ribs sitting in my freezer with no clue what to do with them. Remembering how much I enjoyed the Mississippi Beef slow cooker version, I decided to give Chef John's recipe a try. I followed his instructions exactly, but I doubled the mushrooms since I needed to use them up. The result was simply amazing! My bone-in short ribs required a bit of trimming to remove excess fat, but the flavor was absolutely outstanding. I served them with mashed potatoes, which absorbed the delicious sauce perfectly. I will definitely be making this dish again. Thank you, Chef John!

Super easy recipe! I swapped short ribs for a sirloin roast and it turned out delicious. I even made extra seasoning for potential grilled burgers. Thanks for sharing this recipe!

I found myself unsure of what to do with some beef short ribs in my freezer. Luckily, I stumbled upon this recipe and recalled how much I enjoyed the slow cooker version of Mississippi Beef. I followed Chef John's recipe exactly, with the only tweak being that I doubled the amount of mushrooms to use them up before they spoiled. The result was simply amazing! My bone-in short ribs required some fat trimming, but the flavor was absolutely fantastic! Paired with mashed potatoes, the dish was a hit, especially when mixed with the delicious sauce on the plate. I will definitely be making this again. Thank you once more, Chef John!

My husband prepared this dish and it was absolutely delicious, even though I typically don't eat red meat. The meat was incredibly tender and had a fantastic flavor.

The taste of this dish was distinct, intricate, and delightful.

This might just be the best dish I've ever cooked. The entire family absolutely adored it. It took a bit of time to prepare, but it wasn't challenging at all. I used on-the-bone short ribs and omitted the dill, and it turned out fantastic.